fish tacos

Baja-California style battered spicy fish tacos

  • serves 4
  • Easy

These Baja-California style fish tacos are a classic Mexican peninsular snack. Gently spiced and fried in a crisp batter, serve with pickled chillies, purple slaw and homemade avocado crema dressing and you're good to go!



  • skinless, boneless cod loin 450g, cut into pieces
  • corn tortillas 8 small
  • coriander leaves to serve
  • hot sauce to serve


  • red cabbage 1 small, very finely shredded
  • sea salt
  • limes 2, juiced


  • avocado 1, peeled, stoned and diced
  • half-fat crème fraîche 4 tbsp
  • coriander a handful
  • lime 1, juiced


white wine vinegar 100ml
  • caster sugar 50g
  • red chillies 4, sliced into rounds


  • plain flour 100g
  • cornflour 30g, plus extra to dust
  • ground cumin 1 tsp
  • hot smoked paprika 1 tsp
  • ice-cold soda water
  • oil for deep frying


  • Step 1

    To make the slaw, put the cabbage in a large bowl. Sprinkle over 1 tsp sea salt then add the lime juice and toss. Leave for 20 minutes, tossing now and then.

  • Step 2

    To make the crema, put the avocado, crème fraîche, coriander and lime juice in a blender. Whizz, then add water to make a drizzlable sauce. Season with salt.

  • Step 3

    To make the pickled chillies, heat the vinegar, sugar and 100ml water in a pan. Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool.

  • Step 4

    To batter the fish, mix the dry ingredients with ice-cold soda water to make a thick batter and season. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with cornflour then dip into the batter. Fry for 3-4 minutes until crisp.

  • Step 5

    Griddle the tortillas and keep warm in foil.

  • Step 6

    To assemble, add some slaw to each tortilla. Top with the fish, drizzle over the avocado crema and top with pickled chillies, coriander leaves and hot sauce, if you like.

Nutritional Information

  • Kcals 614
  • Fat 26.2g
  • Saturates 6.8g
  • Carbs 60.8g
  • Sugars 15.7g
  • Fibre 10.1g
  • Protein 28.6g
  • Salt 1.6g